Grouper With Meyer Lemon Beurre Blanc Recipes
GROUPER ELIZABETH WITH BEURRE BLANC CREAM SAUCE RECIPE
Provided by therman
Number Of Ingredients 21
Steps:
- Grouper: Begin by cutting the grouper fillets into four equal portions. Combine seasoned flour ingredients and put on a plate. Whisk together beaten eggs and heavy cream in a shallow bowl. Place the fillets into the seasoned flour mixture, being sure to coat the fish generously on all sides. Shake excess flour away and place fish into the egg batter, coating thoroughly. In a hot frying pan, sauté' fillets on both sides until golden brown. Beurre blanc: In a small pan, add shallots, garlic, lemon juice, and white wine. Place on medium to high heat and reduce by half. Add heavy cream and continue to reduce by half. Turn stove down to medium heat and slowly whisk in butter until emulsified. Add salt and pepper to taste. To complete, divide beurre blanc evenly among grouper fillets. Heat the jumbo lump crab meat thoroughly and top the grouper. Garnish with roasted almonds.
GROUPER WITH MEYER LEMON BEURRE BLANC RECIPE
Provided by á-177220
Number Of Ingredients 10
Steps:
- To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm. To cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.
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